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Heliyon|July 24, 2023
Optimization of extraction and nanoencapsulation of kimchi cabbage by-products to enhance the simulated in vitro digestion of glucosinolatesSung Jin Park, Min Jung Lee, Yun-Jeong Choi, et al.
Meat Science|October 8, 2010
Oxidative and color stability of cooked ground pork containing lotus leaf (Nelumbo nucifera) and barley leaf (Hordeum vulgare) powder during refrigerated storageJu-Hui Choe, Aera Jang, Eui-Soo Lee, et al.
Food Research International (Ottawa, Ont.)|August 28, 2020
Effects of combining two lactic acid bacteria as a starter culture on model kimchi fermentationJae-Jun Lee, Yun-Jeong Choi, Min Jung Lee, et al.
Heliyon|November 17, 2022
Effects of salt type on the metabolites and microbial community in kimchi fermentationMi-Ai Lee, Yun-Jeong Choi, Ye-Sol Kim, et al.
Food Science and Biotechnology|April 3, 2023
Antioxidant and anti-inflammatory effects of solar salt brined kimchiYe-Rang Yun, Yun-Jeong Choi, Ye-Sol Kim, et al.
Heliyon|March 28, 2024
Effect of s on inhibition of kimchi over-acidificationMin Jung Lee, Sung Jin Park, Su Jin Oh, et al.
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